Carne Salada tartare with bean sauce and brioche croutons

A recipe presented by the Maso Franch restaurant in Giovo (TN) to be paired with a Trentodoc Riserva 1673  Cesarini Sforza sparkling wine. 

Ingredients for 6 people: 

For the tartare:  1kg round steak (salted meat), 100g coarse salt, coarsely ground black pepper, juniper berries, rosemary, thyme, laurel, lemon peel and extra-virgin olive oil.

For the sauce : 50g dried beans, 1 shallot, extra-virgin olive oil, vegetable broth as needed, salt and pepper.

For the croutons : 1kg flour, 50g sugar, 24g beer yeast, 600g milk, 120g butter, 2 eggs and 26 fine salt.

Directions: 

For the salted tartare: marinate the beef in the salt and aromatic herbs for 15 days then wash and dry the meat removing any excess salt. Grind the meat and season it with the extra-virgin olive oil and lemon peel.

For the sauce: soak the beans in water for a night and then drain. Chop the shallot and sauté it in a pan and then add the beans and vegetable broth as needed to boil them. Once the beans are cooked blend them finely with a mixer in order to bet a uniform and smooth sauce. Salt and pepper to taste.

For the croutons: mix all the ingredients together then make balls with the dough and place them in a buttered muffin pan and let them rise for about 30 minutes. Brush each ball with the beaten eggs and bake for 12 minutes in an oven pre-heated to 180°.

Serving: Use a knife to give the tartare a rounded shape. Cut the brioche into croutons and fry them in a little oil until they are golden-brown and then cover them with the bean sauce.

Wine to pair: 

Cesarini Sforza Trentodoc Riserva 1693 

Riserva 1673 commemorates the origins of the Cesarini Sforza dynasty, created by the marriage of Duchess Teresa Livia Cesarini, last descendant of the noble Roman family, and the intriguing and sophisticated Federico Sforza di Santa Fiora, a member of the Tuscany branch of the great Sforza family.

High quality sparkling wine with the balance and innate harmony of taste typical of metodo classico Trentodoc. Delicate to the nose and rich on the palate, it is emblematic of the finest wines that Trentino has to offer.

Production area: selected upland vineyards of Cembra Valley. Exposure and altitude South, South-West; 550-670 metres above sea level. Sandy, loose and porphyritic soils. Simple Trentino pergola training system with planting density of 5.000 vines/hectare

Grape variety: 100% Chardonnay

Wine making: Manual harvesting in early September, soft pressing of whole grapes in a special Marmonier press, static decantation of the must, fermentation at a controlled temperature in stainless steel tanks, ageing on the lees for about 6 months, re-fermentation in the bottle, at least 60 months on the yeast.

Type: Extra Brut.